
Chicken Enchilada Skillet
User Reviews
4.0
9 reviews
Good
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
20 mins
-
Servings
6 servings
-
Calories
405 kcal
-
Course
Main Course
-
Cuisine
Mexican

Chicken Enchilada Skillet
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This dish was beyond perfect for a football game or for a super fast dinner. You basically dump everything in a skillet and let it get hot. It could not get simpler or tastier.
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Ingredients
- 12 corn tortillas cut into bite sized pieces
- 3 cups shredded or chopped cooked chicken
- 10 ounces Ro*Tel diced tomatoes and green chiles
- 10 ounces Red Enchilada Sauce
- 8 ounces tomato sauce
- 1/2 cup grated cheddar
- 1/2 cup grated monterey jack
- 1/2 avocado sliced thin
- 1/4 cup chopped cilantro
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Instructions
- Spray a large skillet with non-stick cooking spray and heat the pan over medium heat.
- Add the corn tortillas and cooked chicken to the pan and cook until heated through, stirring often.
- Pour the undrained Ro*Tel, enchilada sauce, and tomato sauce into the pan with 1/4 cup of each cheese. Stir to combine well. Cover and cook 5 minutes or until hot and bubbly.
- Sprinkle on the remaining cheese, top with the avocado and cilantro before serving.
Nutrition Information
Show Details
Calories
405kcal
(20%)
Carbohydrates
32g
(11%)
Protein
26g
(52%)
Fat
19g
(29%)
Saturated Fat
7g
(35%)
Cholesterol
71mg
(24%)
Sodium
797mg
(33%)
Potassium
556mg
(16%)
Fiber
6g
(24%)
Sugar
6g
(12%)
Vitamin A
830IU
(17%)
Vitamin C
9.8mg
(11%)
Calcium
210mg
(21%)
Iron
2.9mg
(16%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 405 kcal
% Daily Value*
Calories | 405kcal | 20% |
Carbohydrates | 32g | 11% |
Protein | 26g | 52% |
Fat | 19g | 29% |
Saturated Fat | 7g | 35% |
Cholesterol | 71mg | 24% |
Sodium | 797mg | 33% |
Potassium | 556mg | 12% |
Fiber | 6g | 24% |
Sugar | 6g | 12% |
Vitamin A | 830IU | 17% |
Vitamin C | 9.8mg | 11% |
Calcium | 210mg | 21% |
Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.0
9 reviews
Good
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